These scrumptious and fragrant vegan black beans will complement any fiesta! Muy delicioso! If you have time, soak the dried beans overnight in plenty of water. The beans will expand, so cover them with twice the amount of water to soak.

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Recipe Summary

prep:
20 mins
cook:
4 hrs 10 mins
total:
4 hrs 30 mins
Servings:
50
Yield:
50 servings
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 12-quart pot over medium-high heat. Add onions; saute until translucent, about 5 minutes. Add beans and enough water to cover by 3 to 4 inches. Stir in tomato paste, garlic, dried onion, mustard seeds, chile pods, cinnamon sticks, cardamom, cumin seeds, oregano, brown sugar, and epazote. Bring to a boil.

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  • Cover and reduce heat. Simmer, stirring occasionally, until beans are tender, 3 1/2 to 4 hours.

  • Uncover and increase heat to high. Boil, stirring from the bottom to make sure the beans do not burn, mashing a bit as you stir, until the sauce has thickened, about 30 minutes. Season with salt.

Cook's Notes:

Ancho chile pods can be used instead of pasilla chile pods. You can also substitute 24 cardamom pods for the ground cardamom; just crush the pods and remove the seeds.

Olive oil may be used in place of avocado oil. Dried cilantro can be substituted for dried epazote. Use 6 teaspoons fresh oregano instead of dried if desired.

If you are not serving these right away, pour into shallow pans to cool quickly. The pans can be frozen and reheated gently--warmed in the oven and then kept warm on a steaming table over hot water. Warning: the bottom will burn if there is not enough liquid!

Nutrition Facts

202 calories; protein 11g 22% DV; carbohydrates 33.9g 11% DV; fat 3.4g 5% DV; cholesterol 0mg; sodium 116.3mg 5% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/08/2019
I hope I never find myself in a situation where I am needing to cook for 50 people. With that being said I scaled this recipe down to 20 servings. I am not familiar with brown onions and used a yellow onion instead and I used the dried cilantro instead of the epazote as the recipe submitter suggested. I wasn't thrilled about adding the cinnamon but it was actually the cardamon that overpowered the dish. I recommend scaling that way back. These were okay but not something I would make again...sorry. Read More
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